Hatchett's Annual Chili Cook-Off Winner Shares Recipe

Game on, chili lovers! To kick off Super Bowl weekend, we hosted our annual Chili Cook-Off at our showroom in Virginia Beach.

We had eight tough contenders this year. So tough, in fact, that we had a THREE WAY TIE!

Tyler’s Winning Recipe in Crockpot #8

This unprecedented “tie-fecta” proves once again that Hatchett Design Remodel’s kitchen skills go beyond the remodeling process.

Meghan’s daughter, Marah, and Jessica’s daughter, Gracie, couldn’t take the heat in the kitchen!

Our esteemed panel of taste testers mingled while they enjoyed a sample of each batch.

Gracie Voted Too

After much deliberation, the judges each casted their ballots to determine who would take home the coveted Chili Cook-Off trophy.

Congratulations to our Chili Champ Tie-Fecta: Tyler, Meghan & Michelle! No ref was needed to make the call about who gets the award – two more trophies have already been ordered.

Winners Michelle (left) & Meghan (right)

If you’d like to whip up a batch of award winning chili for your Super Bowl party this weekend, we’re happy to reveal their secret recipes (not so secret anymore!).

Top Chef Tyler

Tyler’s Chorizo Chili

Ingredients:

1½ lbs. Hamburger

8 oz. Chorizo sausage*

1 onion, chopped

1 packet McCormick’s Chili seasoning

½ tsp. garlic powder

Worcestershire sauce

2-14oz. cans stewed tomatoes

2-14oz. cans Bush’s Chili Beans – medium heat

Salt and pepper to taste

Instructions:

In a large pot, saute onion.

Add hamburger, chorizo, chili packet, garlic powder, salt and pepper. Cook until meat is cooked through.

Add a few dashes of Worcestershire sauce, stewed tomatoes, chili beans. Mash stewed tomatoes with spoon to break up into pieces. Bring all of it to a boil then cover, reduce heat and simmer for 45 minutes to 1 hour.

Serve with sour cream, shredded cheddar cheese and Fritos.

*I buy the Ole Mexican Foods Chorizo Sausage – it comes in 6 links (16oz.) and I use 3 (8 oz.) of the links (must be removed from casing before they’re cooked)

Meghan’s Italian Sausage Chili

Ingredients:

1 tablespoon olive oil

1 1/4 pounds hot Italian sausage, casings removed

1 1/4 pounds mild Italian sausage, casings removed

1 onion, chopped

salt to taste

2 tablespoons ancho chile powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground black pepper

1/2 teaspoon chipotle chile powder

1/2 teaspoon dried oregano

2 1/2 cups water, or as needed

1 cup tomato puree

1 (28 oz) can of diced tomatoes

2 (15 ounce) cans cannellini beans, drained and rinsed

1 red bell pepper, diced

1 green bell pepper, diced

Directions:

Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.

Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes.

Pour water, tomato puree and diced tomatoes into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top.

Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.

And last, but not least…

Michelle’s Microwave White Bean Chili

Ingredients:

3 whole heads garlic sliced

1/2 tsp salt, divided

1 tbsp olive oil

2 poblano peppers diced

1 medium onion chopped

1 1/2 lb boneless, skinless chicken breasts

2 tbsp Pampered Chef Southwestern Seasoning Mix

2 cans (15.5 oz each) Great Northern beans, drained

1 jar (16 oz) salsa verde

DIRECTIONS

Combine peppers, onion and garlic in Deep Covered Baker. Trim and finely dice chicken. Add chicken, seasoning mix, oil and 1/2 tsp salt to baker; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. Add beans and salsa to baker. Mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

A big THANK YOU to all of our contenders for providing today’s delicious lunch… and CONGRATULATIONS to our Chili Champions! We had a great time with our team today, and we hope your team wins on Sunday.

Chili Cook-Off ’19

Tyler’s Chorizo Chili

Meghan’s Italian Sausage Chili

Michelle’s Microwave White Bean Chili

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